Appetizer

Fassona tartare 150g with artisanal grain mustard and burrata stracciatella (7,10)

First Courses

Saffron rigatoni with speck (1,3,7)

Squid ink risotto with calamari (1,4)

Pasta bundles stuffed with friarielli and DOP caciocavallo, sautéed in truffle butter (1,3,7)

Main Courses

Beef fillet in pink pepper sauce with roast potatoes (1,7)

Salmon fillet with asparagus on potato cream (4)

Ricotta and spinach mille-feuille (3,7)

Sweet Corner

Blueberry panna cotta (7)

Chocolate soufflé (1,3,7)

Fruit Salad ()